| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cakes, Diabetic | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | CAKE FLOUR |
| 1/4 | c | SUGAR |
| 1/4 | c | COCOA |
| 1 | ts | BAKING SODA |
| 1/2 | ts | SALT |
| 1 | c | WATER,ROOM TEMPERATURE |
| 1/2 | c | LIQUID SUGAR SUBSTITUTE |
| 1 | tb | VINEGAR |
| 2 | ts | VANILLA |
| 1/2 | c | VEGETABLE OIL |
INSTRUCTIONS
PLACE FLOUR, SUGAR, COCOA AND SALT IN MIXER BOWL AND MIX AT LOW SPEED TO BLEND. BEAT TOGETHER REMAINING INGREDIENTS WITH A FORK TO BLEND. ADD ALL AT ONCE TO DRY INGREDIENTS AND BEAT AT MEDIUM SPEED UNTIL SMOOTH. PAPER-LINE 12 MUFFINS TINS OR GREASE WITH MARGARINE AND FLOUR. FILL MUFFIN TINS ABOUT 1/2 FULL AND BAKE AT 350 F FOR ABOUT 30 MINUTES, OR UNTIL A CAKE TESTER COMES OUT CLEAM FROM THE CENTER OF THE CUPCAKE. FROM "THE NEW DIABETIC COOKBOOK" BY MABEL CAVAIANI, GIVEN BY BRIDGET BENJAMIN(PHFC09A) ON *PRODIGY'S HEALTHY EATING- FOOD AND WINE BULLETIN BOARD. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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